Ayyappan Dosai Kadai — Restaurant in Madurai

A dosa is a thin batter-based pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, then fermented. Dosas are a common dish in South Indian cuisine, but now have become popular all over the Indian subcontinent. Dosas are served hot along with chutney by tradition and sambar in recent times.Dosas originated in South India; their exact birthplace in that region is a matter of conjecture. According to historian P. Thankappan Nair, dosa originated in the town of Udupi in present-day Karnataka.1] However, according to food historian K. T. Achaya, references in the Sangam literature suggest that dosa (as dosai) was already in use in the ancient Tamil country around the 1st century.[2] Achaya states that the earliest written mention of dosa appears in literature of present-day Tamil Nadu, in the 8th century, while the earliest mention of dosa in the Kannada literature appears a century later.[3]

In popular tradition, the origin of the dosa is linked to Udupi, probably because of the dish's association with Udupi restaurants.[3] Also, the Tamil dosai is softer and thicker. The thinner and crispier version of dosa was first made in present-day Karnataka.[4] A recipe for dosa (as dosaka) can be found in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by the Chalukya king Someshvara III, who ruled from present-day Karnataka.[5]

After the Independence of India, South Indian cuisine became gradually popular in the North. In Delhi the Madras Hotel[6] in Connaught Place became a landmark that was one of the first restaurants to serve South Indian cuisine.[7] It arrived in Mumbai with the Udupi restaurants in the 1930s.[8]Ragi wheat dosa Ragi, whole wheat flour[24] Rava dosa rava or sooji[25 Benne dose butter ('benne' in Kannada) ('vennai' in Tamil) Predominantly famous as "Davanagere benne dose" associated with Davanagere district in Karnataka.

Neer dosa watery rice batter Vodu dose or Kappa roti Vodu dose or Kappa roti is made from rice, fenugreek seeds, grated coconut, thinly flattened rice and sometimes leftover cooked rice is also added. It is non fermented type of dosa. It is cooked on an earthen pan that has a rounded bottom. It is fluffy and appears like a bread. It is cooked without the use of oil.

Amboli, ghavan, dhirde In coastal parts of Maharashtra, variations known as amboli, ghavan and dhirde (or dhirade) exist. Amboli and ghavan (like dosa) are thin rice crêpes prepared with fermented batter, while dhirde is prepared with unfermented batter. Buttermilk dosa Semolina, maida, buttermilk26] Jaggery dosa Rice flour, maida, grated coconut, jaggery Garlic cheese Dosa Plain Dosa with thinly chopped garlic,coriander and grated cheese as a filling Ragi wheat dosa Ragi, whole wheat flour[24] Rava dosa rava or sooji[25 Benne dose butter ('benne' in Kannada) ('vennai' in Tamil) Predominantly famous as "Davanagere benne dose" associated with Davanagere district in Karnataka.

Neer dosa watery rice batter Vodu dose or Kappa roti Vodu dose or Kappa roti is made from rice, fenugreek seeds, grated coconut, thinly flattened rice and sometimes leftover cooked rice is also added. It is non fermented type of dosa. It is cooked on an earthen pan that has a rounded bottom. It is fluffy and appears like a bread. It is cooked without the use of oil.

Amboli, ghavan, dhirde In coastal parts of Maharashtra, variations known as amboli, ghavan and dhirde (or dhirade) exist. Amboli and ghavan (like dosa) are thin rice crêpes prepared with fermented batter, while dhirde is prepared with unfermented batter. Buttermilk dosa Semolina, maida, buttermilk[26] Jaggery dosa Rice flour, maida, grated coconut, jaggery Garlic cheese Dosa Plain Dosa with thinly chopped garlic,coriander and grated cheese...

The Best Dosa corner of Madurai. They are serving dosas for the last 2 decades and the shop is now renovated one.

"Simply excellent in all aspects". Either in rate and quality nor the customer service they excels in all areas. The varieties of dosa they offered are not available in any other areas of Madurai. The innovative taughts of varieties of dosas are their biggest strength.

The quality of the food is great and top class that too in affordable price as Rs.20, Rs.25 and Rs.30 each dosa depends on the stuff. I personally like the 'Tomato Masala Dosa' & 'Garlic Podi Dosa'. Other bests are Onion Uttappam, Channa Dosa, Paneer butter dosa, Mushroom dosa, Pizza Dosa and goes on !

Along with dosa varities they also offers fast food and chat items like fried rice, noodles, munchurian and Veg Parotta. Must visit dining for the food...

i am customer of this hotel for more than 12 years. i started eating when they started as small establishments.. i had eaten sitting in a stool outside the road also.. but taste was excellent.. owner himself is the cook and taste is consistent..

last week i went to the hotel(monthly once i go there).. food is terrible... some college/school students cook dosa nowadays... their preparation of dosa is not as good as owner..

i ordered chilli chapati, in which i had only chapathi and aloo.. no channa, onion and not even properly cooked chapati..

next i ordered Schezwan dosa in which there was only cheese.. i had to search for garlic and shezwan.. these guys think more cheese is good taste..

so unlucky new customers wouldn't know the taste difference.. but old customers like me will be...